If you’re looking to serve something that’s both indulgent and soul-warming, this Lobster Chowder hits the mark. Brimming with sweet, tender chunks of lobster, a velvety cream broth, and fresh vegetables, this chowder delivers restaurant-worthy flavor without complicated steps. Whether you’re celebrating something special or simply craving comfort in a bowl, this dish will impress every time.
Why This Recipe Works
✨ Luxurious Flavor: The richness of lobster shines through in every creamy, savory spoonful.
✨ Surprisingly Simple: Straightforward steps make this elegant meal totally doable at home.
✨ Flexible for Any Occasion: Great for dinner parties or cozy weeknight indulgence.
✨ Seafood Lover’s Favorite: A hearty and satisfying bowl packed with lobster goodness.
Ingredients
For the Chowder:
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cups seafood or fish stock (chicken or veggie stock also works)
- 1 cup heavy cream
- 1 pound cooked lobster meat, chopped
- 1 cup corn kernels (fresh or frozen)
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- Fresh chives, chopped (for garnish)
Kitchen Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Sharp knife and cutting board
How to Make Lobster Chowder
1. Sauté the Aromatics
In a large pot, melt butter over medium heat. Add onion, celery, and carrots. Sauté for about 5 minutes, until soft and fragrant.
2. Add the Stock
Pour in the stock and bring everything to a simmer.
3. Mix in Corn and Seasonings
Add corn and thyme. Season with salt and pepper. Let the mixture simmer gently.
4. Stir in Cream and Lobster
Reduce the heat to low. Add heavy cream and lobster meat. Simmer for about 10 minutes to warm through and let flavors blend.
5. Taste and Serve
Adjust seasoning if needed. Ladle into bowls and garnish with fresh chives. Serve hot.
Pro Tips for Success
- Use Fresh Lobster: It brings the best flavor and texture. Frozen lobster meat works too—just thaw first.
- Don’t Overcook: Gently heat to avoid rubbery lobster or curdled cream.
- Boost the Stock: Simmer lobster shells in the stock beforehand for extra depth.
- Lighter Option: Swap heavy cream for half-and-half or a mix of milk and cream.
Make It Your Own
- Seafood Chowder: Add shrimp, clams, or scallops.
- Add Potatoes: Dice and simmer with the veggies for a heartier version.
- Smoky Touch: Stir in a pinch of smoked paprika or some bacon fat.
- Fresh Herbs: Try dill, parsley, or tarragon to add a fresh layer of flavor.
Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop, stirring often.
- Freezer: Not recommended—the cream may separate when thawed.
Perfect Pairings
- Crusty Bread: For dunking and soaking up that luscious broth.
- Green Salad: A crisp, tangy salad balances the richness.
- White Wine: Pair with Chardonnay or Sauvignon Blanc for a touch of elegance.
Treat Yourself with Lobster Chowder
This Lobster Chowder is comfort food with a classy twist—rich, flavorful, and deeply satisfying. Whether you’re sharing it with guests or enjoying a quiet evening at home, it’s a recipe you’ll come back to again and again.